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Home > RECIPES > Lunch/Brunch/Dinner > Frisée-and-Potato Salad

Frisée-and-Potato Salad
  • ACTIVE: 40 MIN
Richard Landau tosses tender, crispy potato with a tangy mustard-seed dressing and crunchy bits of grated cauliflower in his exceptionally delicious and unexpected salad. Nutritional yeast, sprinkled on the potato, adds an umami-rich flavor.

  • large baking potato
  • 2 tablespoons mustard seeds
  • 1/2 cup Maine-ly Drizzle's Cobrancosa Extra Virgin Olive Med-Int (Portugal)
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Salt
  • Pepper
  • 2 teaspoons nutritional yeast
  • 6 ounces frisée, white and light green parts only, torn into bite-size pieces (8 cups)
  • 2 tablespoons chopped chives
  • 1/2 cup finely grated cauliflower

  1. Preheat the oven to 425°. Wrap the potato in foil and bake for about 1 hour, until tender. Let the potato cool, then cut into 1/2-inch dice.
  2. Meanwhile, in a medium saucepan of boiling water, cook the mustard seeds for 5 minutes. Remove from the heat and let stand for 5 minutes. Drain well.
  3. Wipe out the saucepan and heat 2 tablespoons of the olive oil in it. Add the shallots and garlic and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Remove from the heat and whisk in 1/4 cup of the olive oil, then whisk in the vinegar, mustard and mustard seeds. Season with salt and pepper.
  4. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil. Add the diced potato and cook over moderately high heat, stirring occasionally, until browned and crisp in spots, about 7 minutes. Season with salt and pepper and sprinkle with the nutritional yeast.
  5. In a large bowl, toss the potato with the frisée, chives and half of the dressing; season with salt and pepper. Transfer the salad to a platter and sprinkle the cauliflower on top. Serve the remaining dressing on the side.